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🍳 Fresh Herb Yogurt Cream Cheese with Artichoke Salad

304 kcal · 90 min · 4 servings

Ingredients

• 2 sprigs parsley
• 2 sprigs basil
• 1 sprig mint
• 500 g yogurt (1.5% fat) (set)
• 0.5 tsp sea salt
• 425 g artichoke hearts (can; drained weight)
• 12 cherry tomatoes
• 30 g black olives (pitted)
• 1 red onion
• 2 tbsp olive oil
• 2 tbsp orange juice
• salt
• pepper
• 1 sprig oregano

Instructions

1. 1. Thoroughly wash the parsley, basil, and mint.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves off the stems.
4. 4. Finely chop the herbs.
5. 5. Stir the herbs into the yogurt in a small bowl.
6. 6. Season the mixture with sea salt.
7. 7. Line a fine mesh sieve with a clean kitchen towel or cheesecloth.
8. 8. Hang the sieve over a bowl.
9. 9. Pour the yogurt mixture into the sieve.
10. 10. Fold the towel over the yogurt.
11. 11. Place a plate on top of the towel.
12. 12. Weight down the plate.
13. 13. Place the bowl in the refrigerator.
14. 14. Let the yogurt drain for at least 24 hours.
15. 15. For better results, drain it for 36 to 48 hours.
16. 16. Drain the artichoke hearts well on the day of preparation.
17. 17. Quarter the artichoke hearts.
18. 18. Wash the tomatoes.
19. 19. Halve the tomatoes.
20. 20. Roughly chop the olives.
21. 21. Peel the red onion.
22. 22. Dice the red onion finely.
23. 23. Add the artichokes, tomatoes, olives, and onions to a bowl.
24. 24. Stir the olive oil into the vegetable mixture.
25. 25. Pour in the orange juice.
26. 26. Season the mixture with salt and pepper.
27. 27. Let the salad marinate in the refrigerator for about 1 hour.
28. 28. Rinse the oregano.
29. 29. Shake the oregano dry.
30. 30. Remove the drained cheese from the towel.
31. 31. Lightly moisten your hands.
32. 32. Form small balls from the cheese mixture.
33. 33. Plate the cheese balls together with the salad.
34. 34. Season the cheese balls with freshly ground pepper.
35. 35. Garnish the dish with the oregano.

Nutrition per serving

• kcal: 304
• Protein: 13 g · Fett/Fat: 19 g · Carbs: 18 g